INGREDIENTS
700g of zucchini
1 onion
10g (1/2 tbsp) of salt
Pepper
120g (1 cup) of all-purpose flour
30g (1/4 cup) of corn flour
Extra virgin olive oil
Rosemary
METHOD
Cut the zucchini into the circles and onion and transfer into the bowl. Season with salt and pepper and put a weight on it to make the vegetables lose the vegetation water. Set aside for 2 hours.
After 2 hours, drain all the vegetation water into a bowl and prepare a batter by adding the flour, corn flour, and a drizzle of oil.
Pour the batter over the vegetables and mix well.
Pour everything into a well-oiled non-stick pan and, with the help of parchment paper, level well with your hands (the ideal pan is 30X30 in size).
Sprinkle with rosemary, drizzle with olive oil and bake in the oven at 220°C/428°F for 30 minutes.